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Friday, September 25, 2009

Seafood Vermicelli

Sometime ago, while dining in a restaurant in Melbourne China town, my friend suggested that we order a La-la dish. Then I found out that La-la, known in Malaysia is referred to as Pi-pi in Aussie land. Well, be it La-la or Pi-pi, to me 'Clams' is more appropriate and better understood.

Now, back to this one-dish meal, it's easily prepared and very tasty, especially the soup ..... slurp, slurp to the last drop. For the health conscious, round it up with a hot cup of Green tea, which may help bring down the cholesterol level after consuming such delicious crustaceans.

tasty prawns, fish fillet, good old La-la and some greens.

indulging once in a while, is acceptable .....

mmm ...... isn't it tempting ...... try me

a must have .....

some freshly chopped chilli padi/birds' eye chillies

and garlic to go with it

Recipe for Seafood Vermicelli

Ingredients

300 gm Chicken bones to make stock

8 cups of water

300 gm Fish fillet

300 gm Prawns

300 gm Clams

200 gm Bok Choy

Rice vermicelli for 3 servings

Some Chilly Padi/Bird's eye Chillies

3 pips of Garlic

Light Soya Sauce

Salt to taste

Seasoning for Fish

20 gm young ginger cut into strips

2 Teasp Sesame Oil

1/8 Teasp Pepper

1/4 Teasp Sugar

1 Teasp Light soya sauce

1/2 Teasp Salt

Dash of Pepper

Seasoning for Prawns

1 Teasp Salt

1 Teasp Sugar

Dash of Pepper

Garnishing

Fried chopped Garlic

Method

Cook the chicken bones with the 8 cups of water for about half an hour.